Socca- chickpea flour flatbread in the cast iron pan

Socca- chickpea flour flatbread

a naturally gluten free flatbread made in your cast iron with garbanzo bean flour. A snack on its own or as a base for pizza.

Course Appetizer, Gluten free
Cuisine Bread, cast iron, vegan
Prep Time 2 minutes
Cook Time 5 minutes
resting time 30 minutes
Total Time 7 minutes
Servings 4


  • 1 cup chickpea flour aka garbanzo bean flour or garam
  • 1 cup water
  • 1-2 tablespoons extra virgin olive oil
  • 1/2 teaspoon diamond kosher salt
  • 1-2 teaspoons minced fresh rosemary or popping seeds optional
  • black pepper flakey sea salt, za’atar, charnushka seeds or other spices for topping.


  1. combine chickpea flour, water, and salt in a medium bowl and whisk until smooth
  2. let batter rest for at least 30 minutes
  3. preheat oven to 475F
  4. five or so minutes before you are ready to bake the socca preheat the 10” cast iron pan either by turning the oven to broil or on the stovetop, leave the oven on broil
  5. once the pan is good and hot swirl about a teaspoon of olive oil in the pan, add the rosemary or popping seeds (if using) and then half the batter (most recipes call for using all the batter at this point but I like it thinner), tilting the pan to evenly spread out the batter
  6. broil for 5-8 minutes or until the top begins to brown and blister. Move to a lower shelf if the edges are getting too dark before the center is browned.
  7. remove from oven and place on a cutting boards, top with a little bit more oextra virgin olive oil, fresh black pepper, flakey salt, or za’atar or charnushka seeds as desired.
  8. slice and serve warm

Recipe Notes

season with just salt and pepper or dress up with flavorful seeds and spices